Spaghetti Squash with Chickpea Tomato Sauce Recipe

If you haven’t yet discovered the magic that is spaghetti squash, then now is the time to do so! This popular winter vegetable can be found at any farmers market or grocery store this time of year. Simply cut the veggie in half, scoop out its seeds, and roast to perfection. It’s a great way to enjoy spaghetti without the extra carbs from pasta.

Preparation

Preheat oven to 375 °F. Cut the spaghetti squash lengthwise so you have two long oval halves. Scoop out and discard the seeds. Rub the squash flesh with olive oil and sprinkle with sea salt and black pepper. Put the halves cut side up in a baking dish and bake in the oven for 45 minutes, or until a fork goes into the squash flesh easily.

While the squash bakes, prepare the sauce. Thinly slice the onion. In a large frying pan over medium heat, add the olive oil, sliced onion, and a pinch of sea salt. Stir occasionally and let cook about 10 minutes, or until onion becomes soft and translucent.

Peel and chop the garlic and add it to the pan. Cook for 30 seconds and then add the crushed tomatoes, dried basil, oregano, and cooked chickpeas. Bring to simmer and reduce heat to low. Cook for about 15 minutes, then taste and adjust for seasoning. Set aside.

Remove squash from the from the oven and let cool slightly. Gently scoop out the squash flesh with a spoon and place in a large bowl or on a large serving platter. You should have nice strands of squash “noodles.” Discard the squash skin.